Pho noodles are flat, white rice noodles (called bánh phở) used in Vietnamese pho soup, known for their silky, slightly chewy texture and ability to soak up fragrant broth.

What pho noodles are

  • They are made from rice flour and water, formed into thin, flat strands.
  • In a bowl of pho, these noodles are the base, topped with broth, meat (often beef or chicken), and fresh herbs.
  • Their texture is tender yet pleasantly chewy, so they don’t fall apart in hot soup.

Dried vs fresh pho noodles

  • Most commonly, pho noodles are sold dried and labeled as “bánh phở” in Asian or Vietnamese grocery stores.
  • Fresh versions exist but are less common outside Vietnam and specialty markets.

How they’re prepared

  • Dried pho noodles are usually soaked in cold water to soften, then briefly boiled to finish cooking.
  • They’re then drained and placed in a bowl before hot broth is poured over them.

How they’re used beyond soup

  • While famous in soup, pho noodles can also appear in “dry pho” dishes where the noodles are served with sauce and toppings rather than submerged in broth.

TL;DR: Pho noodles are flat Vietnamese rice noodles (bánh phở) that serve as the noodle base of pho soup, usually sold dried and cooked until silky and chewy, then paired with aromatic broth, meat, and herbs.

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